Garlic Chickpea Spinach Soup

Ingredients:
*2 Tbsp Olive Oil
*4 cloves of garlic, minced
*1 onion finely chopped
*2 tsp ground cumin
*2 tsp coriander
*5 cups of veggie stock*2/
*12 oz potatoes, cubed
*15 oz can of chickpeas, rinsed & drained
*1 small bunch of spinach, chopped
*1 Tbsp cornstarch
*2/3 heavy cream
*2 Tbsp tahini
*cayenne pepper, salt, pepper – to taste

Directions:
1. Heat oil in large saucepan and cook garlic & onion for about 5 minutes, until softened and golden brown
2. Stir in cumin and coriander. Cook for another minute
3. Pour in the stock and add chopped potatoes to the pan. Bring to a boil then simmer for 10 minutes. Add chickpeas and simmer 5 minutes more, or until potatoes and chickpeas are just tender
4. Whisk/blend together cornstarch, cream, tahini, and plenty of seasoning. Stir into soup w/spinach. Bring to a boil, stirring & simmer for another 2 minutes. Season with cayenne, salt, and pepper as needed.